The Fresh Loaf

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Bimini Bread

rayray221's picture

Bimini Bread

Hello all,

A while back I went to a resturant in Fort Lauderdale called Bimini Boatyard (  They had a bread there called Bimini Bread which is still on their web based menu!!  The bread is amazing and I wanted to see if anyone had any formulas for it.  I have found some on the internet but this website is my consult or sorts  :)




wpringle's picture

I am with you Ray!  Have not been able to find a recipe that compares with Bimini Boatyard's.



LindyD's picture

BA has a monthly column called R.S.V.P.  Readers write in and request a recipe from their favorite restaurant.  BA apparently makes the contact and if they can obtain the info, they publish the recipe.

Might be worth a try.

RFMonaco's picture

I emailed the restaurant and asked if they would share it for this forum. I will report if they answer.

rayray221's picture

I am so glad I am not the only one!!  I will definitely look into Bon Appetit.  Hopefully RFMonaco will have luck with the resturant.

RFMonaco's picture
RFMonaco luck. Their reply.....

"I am sorry; but the recipe is a highly guarded Bahamian secret that has been handed down and entrusted to a mere few at the restaurant. 

Best, Steve

Steven W. Hudson

1555 SE 17th Street

Fort Lauderdale, FL 33316

954-525-7400: restaurant

RFMonaco's picture

 ...some recipes on the web. One site claimed the "secret" ingredient was coconut milk in place of water...which I noted in the recipes below.

Bimini bread

(Five or six small loaves)

3 cups warm water (Coconut milk?)

1 oz yeast

1 cup beaten eggs

1/2 cup shortening

1-1/8 cup sugar

2 oz dry milk

Pinch salt

13 cups bread flour

Dissolve yeast in warm water.

Add eggs; stir and mix.

Stir in shortening, milk, sugar, salt and enough flour to form a paste.

On a floured board, knead dough until all moisture has gone out of it.

Return to bowl and cover. Let rise until double in size, about 30 mins.

Remove from bowl and knead again. Roll into 14-oz lengths of dough and place in small oiled loaf pans.

Cover and let rise at room temperature until double in size. Bake at 350 degrees F for about 35-40 mins or until golden brown. Remove from pans immediately and let cool.


Bimini #2


3/4 cup warm water (coconut milk?).

1/2 cup rolled oats

1 1/2 teaspoons molasses

1 tablespoon butter

1/2 teaspoon salt

1 1/2 cups bread flour

1 tablespoon instant dry yeast


In a small bowl, soak the oats in warm water for 2 minutes.

Stir in the molasses and butter.

Add oat mixture along with salt, bread flour, and yeast to the pan of the bread machine in the order suggested by the manufacturer.

Select the cycle for White Bread, and the Light crust setting. Start.


Bimini Bread #3


2 package Dry yeast

1/2 cup Warm water (coconut milk?)

1/2 cup Nonfat dry milk powder

2/3 cup Sugar, granulated

1/2 cup Oil, vegetable or shortening

1 tsp Salt

2 Eggs

1 1/3 cup Warm water (coconut milk?)

7 1/2 cup Flour, all-purpose, as needed.

Bimini Bread Preparation:

Soften yeast in 1/2 cup warm water (coconut milk?) for 10 minutes.

Using a large food processor, electric mixer or wooden spoon, beat yeast mixture, dry

milk powder, sugar, oil, salt and eggs until smooth.

Add 1 1/3 cups warm water (coconut milk?) and 2 cups of the flour; beat until smooth. Add remaining

flour, a little at a time, beating well after each addition.

Stop adding flour when a stiff dough is formed. Without a heavy-duty mixer or food processor, you will need to work in the last of the flour with your hands. With dough hook or by hand on a lightly floured surface, knead until dough is smooth and elastic.

Place in a greased bowl and turn to grease top. Cover and let rise until double in bulk, about 2 1/2 hours.

Punch dough down and fold over edges, pressing until air bubbles are pushed out.

Divide dough into 4 pieced. Form each piece into a loaf or ball.

Place in greased 8x4 inch loaf pans or 8-inch round cake pans. Cover and allow to rise

until double in size, about 1 hour.

Bake in a preheated 350 oven for 40 minutes or until nicely browned and done.

Remove from pans and cool on wire racks. Freeze extra loaves for future use.


rayray221's picture

Thanks  RFMonaco, appreciate the research.  Guess I'll have to start playing.  I'll post my findings when I can. 

jrudnik's picture
jrudnik (not verified)

I'll help, I am a native South Floridian and the local newspaper (Sun-Sentinel) does a column every Thursday on secret recipes of local restaurants. Maybe they can get the recipe. I also enjoy Aruba's in Lauderdale-by-the-Sea.